Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 TOSSED BEAN SALAD Yield: 4 side-dish servings Source: " Light and Easy Diabetes Cuisine " by Betty Marks Info: http://diabeticgourmet.com/book_archive/details/24.shtml INGREDIENTS - 1/2 pound green beans, trimmed - 1/2 pound yellow wax beans, trimmed - 1 egg white, hard-cooked - 3 tablespoons fresh lemon juice - 1 tablespoon virgin olive oil - 2 shallots, chopped - Dash red (cayenne) pepper - 1 tablespoon chopped dill, or 1/2 teaspoon dried dill DIRECTIONS Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill. Nutritional Information Per Serving (1/4 of recipe): Calories: 82, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Sodium: 19 mg, Fat: 9 g Diabetic Exchanges: 2 Vegetable, 1 Fat RECIPE FROM THE ARCHIVE: Chicken Cacciatore http://diabeticgourmet.com/recipes/html/64.shtml To touch the sole of another human Being, is as close as you can get to Heaven on earth! So, touch Gently! Quote Link to comment Share on other sites More sharing options...
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